|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13(B3) - Thawing: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: Completely submerged under running water for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 41F. (Pf)
Observed sliced turkey in a package thawing under running water. The temperature at the center of the stack of slices measured at 68F. The running water was under 70F and the PIC states that it had not been thawing for more than 1 hour. CDI by PIC voluntarily disposing of turkey and restarting. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.15 - Can Openers: “Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.” 4-202.11 - Food-Contact Surfaces: “Multiuse food-contact surfaces shall be accessible for inspection without being disassembled or easily disassembled without the use of common hand held tools”. Pf (REPEAT) Observed that the large table top turn-handle can opener requires a screw driver to remove the piercing blade (Food contact surface) in order to properly clean it which makes it not easily cleanable. The noted can opener is no longer considered approved being that it requires a tool to disassemble it to allow for proper cleaning. When replacing the can opener, you must replace it with one that is approved.
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
(REPEAT) Observed that the door gasket on the walk-in cooler is starting to crack and tear in some places and will soon need to be replaced.
Replace the door gasket that is starting to tear on the bottom of the walk-in cooler door. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Observed dust accumulation on vents above the air drying dish rack. |